Slow Cooker Apple Cider Pulled Pork

🍎🌿 SLOW COOKER APPLE CIDER PULLED PORK 🌿🍎

Economical • Easy to Prepare • No Hot Kitchen • No Grill Required

Labor Day weekend calls for something festive and delicious—but it certainly doesn’t require standing outside over a hot grill!

This Slow Cooker Apple Cider Pulled Pork is wonderfully tender, flavorful and incredibly easy to prepare. Pork shoulder is an economical cut that feeds a family generously, and the slow cooker keeps the kitchen comfortable while doing nearly all the work.

Pile the pork onto soft buns and top it with fresh homemade coleslaw for an easy Labor Day meal everyone can enjoy. Any leftovers will be delicious in sandwiches, baked potatoes, quesadillas or rice bowls later in the week.

SLOW COOKER APPLE CIDER PULLED PORK

Makes 8–10 servings
Prep Time: 15 minutes
Cook Time: 8–9 hours on low

INGREDIENTS

• 3½–4-pound boneless pork shoulder or pork butt
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt, or less if desired
• ¾ cup apple cider or unsweetened apple juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or brown sugar
• 1 teaspoon Worcestershire sauce
• ½ cup homemade or reduced-sodium barbecue sauce, plus more for serving
• 8–10 whole-grain, brioche or slider buns
• Fresh homemade coleslaw, for serving

DIRECTIONS

Trim any very large pieces of exterior fat from the pork, leaving a little to help keep the meat tender and flavorful.
In a small bowl, combine the smoked paprika, sweet paprika, thyme, black pepper and salt.
Rub the seasoning mixture evenly over all sides of the pork.
Place the seasoned pork in the slow cooker.
In a bowl or measuring cup, whisk together the apple cider, apple cider vinegar, Dijon mustard, honey and Worcestershire sauce.
Pour the apple-cider mixture around the pork. Cover and cook on LOW for 8–9 hours, or until the pork is very tender and pulls apart easily with a fork.
Transfer the pork to a platter. Shred it with two forks, removing any remaining large pieces of fat.
Carefully skim the excess fat from the cooking liquid. Return the shredded pork to the slow cooker.
Stir in ½ cup barbecue sauce. Add a little of the cooking liquid as needed to keep the pork moist and juicy.
Cover and cook for another 15–20 minutes, until everything is warmed through.
Spoon the pulled pork onto buns and top with fresh homemade coleslaw. Serve additional barbecue sauce on the side.

Easy, economical and made without heating up the kitchen—just the kind of relaxed holiday cooking I love! 🍎🌿

Helene
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

Chicken-Apple Breakfast Sausage Patties

🍎🌿 Rosemary Thyme Chicken-Apple Breakfast Sausage Patties

When Dennis and I were having breakfast at First Watch one day, I ordered scrambled eggs with chicken-apple sausage patties.

I remember thinking they were very good—but I could probably make them even better at home! I could use fresh apple and plenty of herbs, and I could definitely make them with much less sodium.

These homemade patties are tender, gently sweet and filled with the warm flavors of sage, thyme and just a touch of maple syrup. They contain no onion or garlic, so Dennis can enjoy them too.

Makes 8 small patties

Ingredients

• 1 pound ground chicken, preferably 92–93% lean
• ½ cup peeled apple, finely grated
• 1 tablespoon pure maple syrup
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon rubbed sage
• ½ teaspoon dried thyme
• ½ teaspoon fennel seeds, lightly crushed
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika
• ⅛ teaspoon ground cinnamon
• Tiny pinch of nutmeg
• ¼ teaspoon salt, or omit for an especially low-sodium version
• 1 tablespoon oat flour or plain breadcrumbs, only if needed
• Olive oil spray or a small amount of olive oil for the skillet

Directions

Peel and finely grate the apple. Gently squeeze out some of the excess juice, but do not squeeze it completely dry.
Place the ground chicken, grated apple, maple syrup, olive oil, sage, thyme, fennel, black pepper, paprika, cinnamon, nutmeg and salt in a mixing bowl.
Mix gently with a fork or clean hands just until everything is evenly combined. Avoid overworking the chicken so the patties remain tender.
If the mixture seems too soft to shape, stir in 1 tablespoon of oat flour or plain breadcrumbs.
Divide the mixture into 8 portions. With slightly damp hands, shape each portion into a patty about ½-inch thick.
Refrigerate the patties for 15–20 minutes to help them firm up and hold their shape.
Lightly coat a nonstick or cast-iron skillet with olive oil. Heat over medium to medium-low heat.
Cook the patties for 4–5 minutes on the first side. Carefully turn them and cook for another 4–5 minutes, or until nicely browned and the centers reach 165°F.
Allow the patties to rest for 2–3 minutes before serving.

The grated apple and olive oil help keep the chicken moist, while the herbs give these patties that familiar savory breakfast-sausage flavor. With only ¼ teaspoon of salt in the entire recipe, they are much lower in sodium than most prepared or restaurant sausage.

Serve them with scrambled eggs, whole-grain toast and fresh fruit for a delicious homemade breakfast. They can also be cooked ahead and frozen for busy mornings.

Sometimes the best recipes begin with a good restaurant meal—and the thought, “I believe I can make this even better at home.” 💛

Helene
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

Rosemary Thyme Homemade Barbecue Sauce

Rosemary Thyme Homemade Barbecue Sauce

Sweet, smoky, tangy, and ready in about 20 minutes—wonderful for chicken, pork, burgers, meatloaf, or anything fresh from the grill.

Makes: About 1½ cups
Prep time: 5 minutes
Cook time: 15–20 minutes

Ingredients

1 cup no-salt-added tomato sauce
3 tablespoons apple cider vinegar
3 tablespoons honey, brown sugar, or brown Swerve
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon salt, optional
Pinch of cayenne pepper, optional

Directions

Add all the ingredients to a small saucepan and whisk until smooth.
Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally.
Reduce the heat to low and cook uncovered for 15–20 minutes, stirring periodically, until the sauce has thickened slightly and the flavors have blended.
Taste and adjust as desired. Add a little more honey or brown sugar for sweetness, vinegar for tang, or cayenne for heat.
Use immediately or allow the sauce to cool before transferring it to a covered jar.

Rosemary Thyme Notes

The sauce will thicken a little more as it cools.
For a completely smooth sauce, blend it briefly after cooling.
Store covered in the refrigerator for up to one week.
When using it on the grill, brush it onto meat during the final few minutes so its natural sugars do not burn.
Using no-salt-added tomato sauce and leaving out the optional salt keeps this considerably lower in sodium than most bottled barbecue sauces. 🌿

Helene

Rosemary Thyme 🌿

Fall In Love With Home Again 💛🏡

Easy Slow Cooker Barbecue Chicken

☀️ Easy Slow Cooker Barbecue Chicken 🌿

This unexpected—and truly unwanted—heat wave calls for dinners that don’t heat up the kitchen! This easy crockpot barbecue chicken uses organic chicken breasts and a quick homemade sauce made with ingredients I nearly always have on hand.

It’s tangy, lightly sweet, and much lower in sodium than most bottled barbecue sauces.

INGREDIENTS

• 2 pounds organic boneless, skinless chicken breasts, thawed
• 1 cup no-salt-added tomato sauce
• 3 tablespoons apple cider vinegar
• 3 tablespoons honey or brown sugar—or brown Swerve
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt, optional
• Pinch of cayenne, optional

DIRECTIONS

Place the thawed chicken breasts in the crockpot.
In a bowl, whisk together the tomato sauce, apple cider vinegar, honey or sweetener, tomato paste, Worcestershire sauce, Dijon mustard, smoked paprika, onion powder, garlic powder, black pepper, optional salt, and cayenne.
Pour the homemade barbecue sauce over the chicken, turning the chicken once to coat it well.
Cover and cook on LOW for 3–4 hours, just until the chicken is tender and reaches an internal temperature of 165°F. Begin checking at about three hours so the chicken breasts don’t become dry.
Transfer the chicken to a plate and shred it with two forks.
Return the shredded chicken to the crockpot and stir it into the barbecue sauce.
Cover and warm for another 10–15 minutes before serving.

ROSEMARY THYME NOTE

If the sauce is thinner than you prefer, leave the crockpot uncovered on HIGH for about 15 minutes after shredding the chicken.

Serve it on whole-grain buns, over baked potatoes, or tucked into lettuce cups. Add fresh homemade coleslaw and sliced watermelon for an easy summer supper—without turning on the oven!

Helene

Rosemary Thyme 🌿😊
Fall in Love with Home Again💛🏡

While The World Changed, the Kitchen Stayed Familiar

🌿 While the World Changed, the Kitchen Stayed Familiar

The other day, Zach and I were watching the movie 9 to 5. The secretaries were sitting at their desks using electric typewriters, and I found myself explaining to him that this was exactly how I started working.

And then I remembered carbon paper. 😆

If you made a mistake on a four-part bill of lading, correcting it was practically an art form. You had to line all those copies back up in the typewriter perfectly so the corrected letter or number didn’t end up too high, too low, or sitting off to one side.

There was no backspace button that magically made everything disappear. 😂

Even after computers began appearing in offices, the workplace was still noisy. Phones rang constantly. Customers called in orders. People talked across desks. Filing cabinet drawers opened and closed all day long.

Then I left the workforce for a number of years while my children were young.

When I eventually returned, I couldn’t believe how much had changed.

The office was almost silent.

Orders that once came over the telephone now arrived electronically. You reviewed them, completed them and sent them on their way without ever speaking to the customer. Filing cabinets were disappearing. Paper was disappearing. So many things that had once seemed like permanent parts of working life were simply gone.

And recently it occurred to me how different that is from another room where I’ve spent a great deal of my life.

My kitchen.

I walk into my kitchen today and find my cast-iron pans. My casserole dishes. Mixing bowls and measuring cups. Wooden spoons. Pots and pans. And my Colletti stovetop coffee pot quietly making coffee much the way coffee has been made for generations.

Of course, kitchens have changed too. We have microwaves, toaster ovens, food processors, air fryers and all sorts of wonderful conveniences.

But somehow, most of those things didn’t replace the old tools.

They simply joined them.

Perhaps the biggest change has been the way we find our recipes. Once we opened a cookbook, pulled a handwritten card from a recipe box or clipped something from the newspaper. Today we can find a recipe on our phones—or even ask artificial intelligence to help us create one.

And then we put down the phone and pick up the wooden spoon.

They have always said that the kitchen is the heart of the home.

Maybe one reason that remains so true for me is that when I walk into my kitchen, I am surrounded by familiar things that have hardly changed at all.

The world outside that room has changed enormously during my lifetime. The way we work, communicate, shop and find information would have been almost unimaginable to the young woman sitting behind that electric typewriter.

But there is peace in walking into my kitchen and finding so much that is familiar.

I can pick up a cast-iron skillet, take a casserole dish from the cupboard, put the coffee pot on the stove and do something much the same way generations before me did.

Maybe that’s part of what makes a kitchen the heart of a home.

It isn’t simply where we prepare our food.

It’s one of the places where the past and the present are allowed to live comfortably together.

We can welcome the new, keep what was good about the old, and somehow make room for both.

And at the end of the day, no matter how much the world changes, there is still something wonderfully familiar about putting supper on the table and calling the people you love to come eat.

The world changed. Somehow, wonderfully, the kitchen stayed familiar. 🌿💛🏡

Helene
Rosemary Thyme 🌿😊
Fall in Love with Home Again 💛🏡

The Little Boy Who Has Always Had My Heart

The Little Boy Who Has Always Had My Heart 💛

Around Thanksgiving, many years ago, Dennis and I stood in an airport outside customs waiting to meet our son.

We had only seen Zach through a few photographs. That day, several children were arriving from India to meet their families, and as one beautiful little baby or toddler after another came through, I kept wondering:

Will I know him? Will I recognize our little boy?

And then suddenly, he emerged from customs.

I knew.

There was no hesitation in my heart. That was our son.

The missionary who had traveled with him brought him over to us and told us about the long journey. His flight had even been snowed in in Frankfurt before finally continuing to Chicago. Zach looked exhausted. His eyes were wide, and this little toddler understandably seemed apprehensive and unsure about everything happening around him.

Finally, I reached out my arms, and she handed him to me.

Our little boy was home.

Afterward, as we headed back to the hotel, Dennis was holding him. He could tell Zach was frightened and tired, and he quietly told him, “It’s okay, buddy. You’re going to be okay.”

And Zach reached up and patted Dennis on the shoulder.

It was almost as though he were saying, I know I am.

The next morning, we left Chicago and drove home. Zach slept nearly the entire way.

When we finally pulled into our driveway, I took him from the car, set him down, and held his little hand.

And one of the first things our brand-new son did made Dennis and me laugh.

Instead of heading toward the house, he headed straight for the garage.

Inside was Dennis’s big 1953 Chrysler. Zach walked over to that enormous shiny bumper and bent down to look underneath the car—as serious as any lifelong car enthusiast inspecting an engine.

Dennis could hardly believe it.

We had apparently brought home a car guy. 🚗💛

Then we went inside.

I had put our Christmas tree up early that year because I wanted it waiting for him when he came home. It was a nine-foot tree covered in twinkle lights and beautiful ornaments.

I can still remember Zach standing there, staring up at it in amazement.

There were toys waiting for him, too.

And out of all those toys, what did he choose first?

A little car with a handle that he could push along the floor.

Of course he did.

Sometimes I look back on those first hours together and think about how beautifully God seemed to have matched this little boy with our family.

The love of cars certainly never disappeared.

As Zach grew, we began noticing something else. His personality fit our family just as naturally. Dennis and I are fairly quiet and reserved people. We are homebodies at heart.

Zach grew into much the same kind of man.

He began college working toward a business degree, but that lifelong fascination with cars eventually led him to technical school to study automotive mechanics. Today, he has found a way to combine both parts of his education in his work as a claims adjuster.

But his accomplishments aren’t what make me proudest.

I am profoundly proud of the man he has become.

He is hardworking and responsible. He has remained close to his father and me. He has remained faithful to the faith in which we raised him, even as he grew into adulthood and had to decide for himself what he believed and what kind of man he wanted to be.

And he loves home.

Over the years, he has gradually taken on more and more of the maintenance and care of the childhood home that will someday become his own. When one of us is sick, injured, or simply needs another pair of hands, he is there.

He steps up.

He helps.

He stays.

And somehow, all these years later, our bond with our son is stronger than ever.

When Zach was very little, I used to hold him close and hug him.

One day he said something to me that I have carried in my heart ever since:

“Mama, do you feel that love that goes back and forth from your heart to my heart, and my heart to your heart?”

Yes, sweetheart.

I felt it then.

I feel it now.

And I imagine I will feel that love going back and forth between our hearts for as long as mine is beating.

Of all the blessings God has placed in my life, being Zach’s mother is one of the greatest.

The little boy who came through those airport doors so many years ago still has my heart.

He always will. 💛

“I have no greater joy than to hear that my children are walking in the truth.” — 3 John 1:4

Helene
Rosemary Thyme 🌿😊
Fall in Love with Home Again 💛🏡

Grilled Sirloin Steaks with Rosemary Butter

Rosemary Thyme

Rainy Day Steak Night

💛 QUESTION OF THE DAY

When bad weather changes your plans, what favorite meal do you make indoors instead?

We had planned on grilling steaks outside today on our electric grill, but the weather had other ideas. Rainy Saturdays have a way of changing plans, and over the years I’ve learned that a good backup plan can be just as enjoyable as the original one.

Instead of heading out to the patio, I’ll be firing up my George Foreman grill right here in the kitchen.

Steak has always been one of Zach’s favorite meals. Ever since he was a little boy, he has loved a good steak dinner. Some foods come and go through the years, but a perfectly cooked steak has remained at the top of his list.

There is something comforting about gathering in the kitchen on a rainy afternoon while supper cooks. The windows may be covered with raindrops, but the aroma of steak, rosemary, and butter fills the house with warmth.

Tonight’s steaks are seasoned with a simple blend of kosher salt, black pepper, garlic powder, onion powder, smoked paprika, rosemary, and thyme. After grilling, each steak is topped with a pat of rosemary butter that slowly melts over the warm meat.

Sometimes the best family meals aren’t the ones that go exactly as planned. They’re the ones that adapt to the weather, bring everyone together, and remind us that home is less about where the meal is cooked and more about who gathers around the table.

🥩 Grilled Sirloin Steaks with Rosemary Butter

Steak Seasoning Blend
• 1 tablespoon kosher salt
• 2 teaspoons coarse black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary, crushed
• ½ teaspoon dried thyme

Rosemary Butter
• 4 tablespoons softened butter
• 1 tablespoon fresh rosemary, minced
• 1 teaspoon fresh thyme
• ½ teaspoon lemon zest
• Pinch of black pepper

Mix butter ingredients together and refrigerate until ready to use.

Pat steaks dry, brush lightly with olive oil, and season generously. Grill to your preferred doneness. Allow the steaks to rest for 5–10 minutes, then top each with rosemary butter before serving.

🌿 Kitchen Note

Don’t let rainy weather cancel dinner plans. Indoor grills can create wonderful meals and some of the coziest memories happen when everyone gathers in the kitchen.

🔴 QUESTION OF THE DAY

What meal always reminds you of family dinners at home?

#RosemaryThyme
#RainyDayCooking
#FamilyDinner
#SteakNight
#FallInLoveWithHomeAgain

🗓️ Rosemary Thyme Weekly Schedule

• Sunday – Sunday Reflections
• Monday – Peace at the Table
• Tuesday – Kitchen History
• Wednesday – Recipe Day
• Thursday – Farmhouse Tips
• Friday – Recipe Day
• Saturday – Stocking the Pantry

🌿 Rosemary Thyme
Fall in Love with Home Again

The Story Of Rosemary

📜Farmhouse Kitchen History

🌿The Story Behind Rosemary

💛 QUESTION OF THE DAY:

Do you grow rosemary in your garden or keep a pot of it in your kitchen?

⸻

If there is one herb that perfectly represents the spirit of Rosemary Thyme, it is, of course… rosemary.

For thousands of years, this fragrant evergreen herb has found its way into kitchens, gardens, and homes around the world.

The ancient Greeks and Romans treasured rosemary not only for its wonderful flavor but also as a symbol of remembrance, loyalty, and friendship. Students are said to have worn sprigs of rosemary while studying, believing it would help strengthen their memory.

During the Middle Ages, rosemary often grew just outside the kitchen door, where cooks could snip a few fragrant sprigs to season soups, roasted meats, breads, and vegetables. Its fresh, pine-like aroma filled farmhouse kitchens and became part of everyday family life.

One of my favorite historical references comes from William Shakespeare’s Hamlet, where Ophelia says:

“There’s rosemary, that’s for remembrance.”

What a beautiful thought.

I think that’s one of the reasons I’ve always loved rosemary so much.

Its fragrance has a remarkable way of bringing back memories—Sunday dinners around the family table, fresh bread coming from the oven, herbs growing in the summer garden, and meals shared with the people we love.

For me, rosemary represents much more than an herb.

It reminds me that our kitchens are places where memories are created one meal at a time.

Every loaf of bread we bake, every family dinner we prepare, every holiday meal we share becomes part of our family’s story.

Perhaps that’s why rosemary has remained a favorite for so many centuries.

It reminds us that some of life’s greatest blessings are found in the simple moments gathered around the table.

Wishing you a peaceful and blessed day.

🌿 Images in this post were created or enhanced with AI assistance.

💛 Helene

🌿 Rosemary Thyme

Fall in Love with Home Again 🏡

Blueberry Lemon Overnight Oats

💙🍋 Blueberry Lemon Overnight Oats

💛 QUESTION OF THE DAY: Did you grow up eating oatmeal? If so, what was your favorite way to enjoy it?

I grew up eating oatmeal, and it’s still one of those comforting breakfasts that reminds me of home.

Years ago, when I was working full-time and raising a family, I discovered overnight oats. They quickly became one of my favorite meal-prep breakfasts because I could make them the night before and have a wholesome breakfast waiting in the refrigerator the next morning. On busy mornings, that little bit of planning made all the difference.

Even though life has changed, I still love overnight oats. They’re simple, nourishing, and endlessly adaptable to the seasons.

This Blueberry Lemon version is one of my favorites. Sweet blueberries pair beautifully with fresh lemon zest for a bright, refreshing breakfast that feels like summer in a bowl. The creamy Greek yogurt adds protein, while the oats, chia seeds, and flaxseed make it satisfying enough to keep you going all morning.

Whether you’re preparing breakfast for a busy workday, enjoying a quiet retirement morning, or simply looking for an easy make-ahead meal, I hope this recipe brings a little more peace to your mornings.

Blueberry Lemon Overnight Oats

Ingredients

• ½ cup old-fashioned rolled oats

• ½ cup unsweetened almond milk (or milk of choice)

• ¼ cup nonfat plain Greek yogurt

• 1 teaspoon chia seeds

• 1 teaspoon ground flaxseed (optional)

• 1 teaspoon honey or maple syrup (optional)

• ½ teaspoon vanilla extract

• 1 teaspoon fresh lemon zest

• 1 tablespoon fresh lemon juice

• ½ cup fresh blueberries

• Pinch of salt

Directions

1. Combine all ingredients except the toppings in a jar or container and stir well.

2. Fold in the blueberries.

3. Cover and refrigerate overnight, or at least 6 hours.

4. Stir before serving, adding a splash of milk if needed.

5. Top with extra blueberries, a little fresh lemon zest, and sliced almonds if desired.

May your morning begin with good food, a grateful heart, and a few quiet moments to enjoy the simple blessings that make a house feel like home.

Wishing you a peaceful and blessed day.

💛 Helene

🌿 Rosemary Thyme

Fall in Love with Home Again 🏡

🌿 Images in this post were created or enhanced with AI assistance.

Slow Cooker Farmhouse Taco Soup

🌮 Slow Cooker Farmhouse Taco Soup

There are some meals that simply make a house feel like home.

Taco soup has always been one of those recipes for us. I love that I can spend just a few minutes getting everything ready in the morning, and by dinnertime the house is filled with the wonderful aroma of herbs, spices, and a warm meal waiting for everyone.

One thing I’ve learned over the years is that convenience doesn’t have to come from a seasoning packet. By using simple pantry herbs and spices, you can create wonderful flavor while keeping the sodium lower and adjusting the seasonings to your family’s taste.

This has become one of those dependable recipes that I know I’ll make again and again, especially as we move into soup season. It also freezes beautifully, making future dinners even easier.

💛 QUESTION OF THE DAY:

Do you have a favorite soup that always makes your house feel cozy?

I’d love to hear about it in the comments!

🌿 Slow Cooker Farmhouse Taco Soup

Serves: 8

Ingredients

1 pound lean ground beef (90–93% lean)
1 medium onion, diced
1 green bell pepper, diced
3 cloves garlic, minced

Homemade Taco Seasoning

2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)

Soup

1 (14.5-ounce) can no-salt diced tomatoes
1 (10-ounce) can mild diced tomatoes with green chilies
1 (15-ounce) can no-salt tomato sauce
1 (15-ounce) can no-salt black beans, rinsed and drained
1 (15-ounce) can no-salt kidney beans, rinsed and drained
1 (15-ounce) can no-salt corn, drained (or 1½ cups frozen corn)
4 cups unsalted beef broth
1 tablespoon tomato paste
Juice of ½ lime

Optional Toppings

Plain nonfat Greek yogurt
Reduced-fat shredded cheddar cheese
Diced avocado
Fresh cilantro
Green onions
Baked tortilla strips or crushed baked tortilla chips
Lime wedges

Directions

Brown the ground beef in a skillet over medium heat. Drain excess fat if needed.
Add the onion, bell pepper, and garlic, cooking for about 5 minutes until they begin to soften.
Stir in the taco seasoning ingredients and cook for about 30 seconds, just until fragrant.
Transfer the mixture to your slow cooker.
Add the tomatoes, tomato sauce, beans, corn, tomato paste, and beef broth. Stir well.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Stir in the fresh lime juice just before serving.
Ladle into bowls and add your favorite toppings.

🌿 Rosemary Thyme Prep Ahead

Brown the beef and cook the onion, bell pepper, and garlic the evening before. Stir in the seasonings, cool, and refrigerate overnight.

In the morning, simply add the cooked mixture and the remaining ingredients to your slow cooker, stir, and let it cook while you enjoy your day.

A few minutes of preparation today can make tomorrow’s dinner wonderfully simple.

❄️ Freezer Friendly

Allow the soup to cool completely before freezing in meal-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of unsalted beef broth if needed.

💛 Rosemary Thyme Tip

Serve this soup with a simple green salad or a slice of whole grain cornbread for a comforting meal that’s easy enough for a busy weeknight and cozy enough for a quiet weekend at home.

As always, I hope this recipe brings a little warmth, comfort, and peace to your table. Wishing you and your family a peaceful and blessed day.

🌿 Images in this post were created or enhanced with AI assistance.

💛 Helene
🌿 Rosemary Thyme
Fall in Love with Home Again 🏡